FST-3214: Principles of Meat Science

Description: Muscle biology and biochemistry, fresh meat processing, meat merchandising, processed meats, food safety, meat cookery, and regulations.

Pathways: N/A

Course Hours: 3 credits

Prerequisites: ALS-2304 and CHEM-1036

Required By: N/A

Corequisites: N/A

Crosslist: APSC-3214

Repeatability: N/A

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Sections Taught: 0

Average GPA: N/A

Strict A Rate (No A-) : N/A%

Average Withdrawal Rate: N/A%

FST-3214: Principles of Meat Science

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